Thursday, January 31

What's the Difference Between Bruschetta and Crostini?

However, when the sweet Shn of Mishmash! asked me about this a while back, I really had to think about it.

In my family, bruschetta was toasted bread rubbed with garlic and topped with olive oil, tomatoes, and basil, while smaller slices of toasted bread with various toppings were called crostini.

I wanted to provide you with a more thorough explanation of the difference between the two, so I explained to Jeff that we needed to take a trip to Italy to conduct research for my blog. We were all packed to go until Bernanke cut the fed two more bits yesterday thereby dropping the dollar further against the Euro, quashing our plans. So instead I just Googled it.

Brushcetta, from the Italian "bruscare," which means "to roast over coals," refers to the bread, not the toppings. Rather large slices of bread are grilled, rubbed with garlic, then drizzled with olive oil. They are usually topped with tomatoes and basil, though other toppings from meats to vegetables can be used.

Crostini, "little toasts," are thinner, smaller slices of bread (usually from a baguette) that are always toasted then piled with various toppings, such as vegetables, savory spreads, and cheeses.

Honestly, technicalities beyond that just aren't important. If it’s crispy bread toasted with olive oil and piled with savory toppings and cheese, just call it “irresistible.” Then make some for the next party you're going to where everyone will love you for it.

That’s why I'm bringing my Roasted Pepper, Olive, and Brie Bruschetta (not crostini -- did you see the size of those bread slices?) to lovely Mansi’s Game Night party. This is a fast, easy, and vegetarian recipe, which is just what Mansi wants. With garlicky roasted peppers, salty olives, and creamy Brie cheese, this is flavorful, classy bruschetta that takes 15 minutes to make.

To toast the pinenuts, place in a dry skillet over medium heat. Gently shake the pan handle to ensure even toasting, for about 1 minute, or until golden brown. Remove and set aside.

In a small bowl, combine olive oil, olives, roasted peppers, parsley, and red pepper flakes. Stir until well combined. (This topping can be made up to a day or two in advance and placed in an air-tight container in the refrigerator. Bring to room temperature before applying to bruschetta.)

Grill bread slices on an outdoor grill (or on a grill pan indoors, like I did) until lightly charred and crispy. You could also place them under the broiler. Rub each toasted slice with the raw garlic clove and drizzle with a teaspoon of olive oil.

While the bread is still warm, top with brie then olive mixture. Sprinkle with toasted pine nuts and extra chopped parsley, if desired, and serve immediately.

Vegetarians, please avert your eyes.

When I made this bruschetta, I served it with shrimp for added protein (and because Jeff loves shrimp). It makes a fast and easy mid-week dinner.

In a large skillet over medium heat, add oil. Once warm, add shrimp, and saute for 5-7 minutes, turning shrimp once or twice until opaque and crispy. When almost finished, season with lemon juice, salt and freshly ground black pepper. Place shrimp on a plate, drizzle with extra virgin olive oil, and sprinkle with finely chopped fresh parsley, if desired.

56 comments:

Nice to run into another San Diego food blogger! Beautiful day today, eh?

I've often wondered what the difference was between the two. I have lots of recipes in my files that are labeled as "crostini" and "bruschetta." To me, they're both a slice of baguette with some stuff on top! But I appreciate the education!!

I've also always been under the impression that crostini are also crispier than bruschetta. Bruschetta have the softish bread-y center after toasting while crostini are crispier all the way through. Maybe I've had differnt crostini and bruschetta than other people?

That's how Jamie Oliver explains the difference between crostini and bruschetta in his Jamie's Italy. I prefer bruschetta because i can never resist the stuff crostinis are simply far too small a bite for my greedy appetite!! Looks delish!

I just came back from my sister in Bristol and I saw your post.... she made bruschetta for me... but when I read your post I realize it was actually crostini....:) toasted bread rubbed with garlic, topped with zucchinis and onions fried on olive oil, sprinkled with black pepper and Parmesan :) I will make it and post pictures one of those days.

Thanks a bunch for this post...oh..I really wish you could take a trip to Italy sometime :D It would have been great right if we food bloggers could go to different places and write about authentic food ! Dream...dream..dreams will come true , right :)

I was always under the impression that crostini could be crunchy like breadsticks; at least that's how some are marketed in the stores. Ah, bother. I won't quibble. Love them both. Love the peppers & olives, too.

Love them both! I think I actually prefer crostini, just because with thinner pieces of bread, they tend to be less messy. My favorites are tomato and goat cheese, or mushroom and parmesan, or smoked salmon and olive oil! I'm sure there are others, but OMG this is making me hungry!!!

Okay, Susan, I am having a totally Pavlovian response right now. This sounds amazing. All of it.

I've never had much success with flavoring things [bread, meat or whatever] by merely rubbing them with raw garlic. It's usually so subtle as to be not worth the effort. So instead, I infuse the oil with raw bashed garlic cloves beforehand, at least for a few hours. Then the oil beautifully adds a nice garlic hit when you drizzle or brush it on whatever you're making.

Well, I'm sorry you didn't get to go to Italy, but at least I know the difference now! Of course, I would have to hop a plain to the west coast to get a taste of that VERY tempting bruschetta you've just served up! Or, I suppose I could make it myself ...

Thanks for clearing up that mystery. You have saved me from a culinary faux pas! I guess most of what I make is crostini since I llike experimenting with a variety of toppings. Maybe I should come up with one with clams in honor of New England and what, hot dogs(?) in honor of New York!

Susan thanks for stopping by. Actually it's the first time I've heard about Bruschetta and Crostini but we still do these in Greece and I just love the simplest one of all which is rub a garlic on the toasted bread, add extra virgin olive oil and oregano, a pinch of salt and eccolo.

Wow Susan, I'd love brie and roasted pepper together, even if I'd call them crostini and not bruschetta. The typical Italian bruschetta wants garlic and olive oil only, but you can also add chopped fresh tomato an basil. Everything else you call it crostini. ;)

Hi Susan,Well, wouldn't you know it. I was just updating links for August and I got to revisit your resourceful post. It seems, I've had this link and your Fresh Fig, Arugula, and Mascarpone Bruschetta link, on a post I did for my daughter's birthday last year!

It was nice to drop by again, I better bookmark you so I stop by again. Thanks, Louise

Ha ha, perfect. We were just having a discussion about the difference (if any) between bruschetta and crostini. I typed it in to Google and your post was at the top. It appears we're not the only ones who have this question. :) Love your recipe ideas.